Sous vide turkey breast cooked low and slow and flavored with a spice blend of poultry seasoning, Cajun seasoning and other spices. The result is perfect moist and tender turkey every time.
Course Main Course
Cuisine American
Keyword how to sous vide turkey breast, sous vide turkey breast
Clip the immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 145 degrees Fahrenheit (60C). Set the time for 3 hours.
In a small bowl, add mayonnaise, poultry seasoning, cajun seasoning, Kosher salt, garlic powder, and black pepper. Stir to combine. Spread this mayonnaise mixture over the turkey breast on all sides.
Add the turkey breasts into a plastic sous vide bag or a plastic sealable bag. Remove the air from the bag and seal it.
Once the temperature in the water bath has been reached, add the sealed turkey breast and allow it to cook for 3 hours. * see notes below
Remove turkey breast from the water and bag and pat it dry.
To brown the skin:
Preheat the oven to broil. Place the turkey breast on a lined baking sheet and place it in the oven. Allow the turkey breast to broil for 5-10 minutes, flipping halfway.
Notes
The turkey breast can remain in the sous vide bath at the temperature of 145 degrees Fahrenheit for 3-5 hours.